The Essential Cuisines of Mexico

A new classic in Mexican cooking



Diana Kennedy has combined her three classic books, The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book, in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida.  544 pages.

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